1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside

2. Heat a pan and add 1tsp oil. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté for 2 min. Cool down and grind it to a fine paste by adding little water.

3. In a pressure cooker heat oil, add cinnamon, clove and cardamom and sauté for a minute. Then add the chicken and sauté it for 10mins. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.

4. Add 1 to 2 cup of water (add salt and red chilli powder if required at this stage) and pressure cook for 3 whistles in medium flame. Once pressure releases, transfer it to a serving bowl and Garnish with coriander.

Tips / Notes:

·Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.

·my husband always prefers pressure cooking for chicken. Instead we can just cook in kadai with water itself, but chicken will take more time to get cooked.

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Contributors

I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.